The heart of Villa Faros is its lush estate, just like the heart of Lesvos is its verdant vegetation.

The island had always been self-sufficient and self reliant when it comes to nutrition, offering a wide variety of products in abundance, hence the name “the empire’s own garden” the Ottomans used for Lesvos when it was under their rule. 

What the island is most renowned for is its ouzo and the unique sardine it produces.

At Villa Faros, we pride ourselves for creating a sustainable estate that grows natural products month by month. 

We celebrate the organic homegrown vegetables, fruits, and herbs. 

We harvest them with care and revere their pure, full tastes by cooking them following the ancient island recipes, and also experimenting with modern, gourmet haute cuisine. 

Fresh fish, sardines and roasted octopus along with fruits of the sea array in large platters of freshly cut salad from vegetables gathered right before lunch. The wisdom of centuries of dealing with the best and finest produce turns cooking into an artful experience. 

Herb or cheese pies, festive kiskek (boiled sheep meat with wheat), beef with quince, roast octopus, scallops with pilaf or spinach, stuffed squids, salted and roast sardines, spiced with handpicked herbs and cooked with our aromatic olive oil, served with ouzo or wine create a gastronomic journey as elegant as the tastes that lead it. 

Basil, spearmint, coriander, rosemary and oregano blend and create the special magic of Greek cuisine, in both its traditional and modern form.

By definition, each recipe is the embodiment of the gourmet culture and the epitome of delicatessen. 

By fact, the complete pyramid of healthy eating exists in our products as they are grown, nurtured and gathered, washed and cooked by hand. 

By tradition, the local cuisine proves that eating healthy equals eating delicious.